Chocolate Puff Puff – deep fried dough that is slightly crunchy on the outside and chewy on the inside with a touch of sweetness paired with chocolate sauce that is ready you to swoon over. A sweet version of the classic and popular African snack Puff Puff.
For Valentine’s Day there is one food profile that has come to define love day – chocolate. So I would suggest you add an exciting twist to a Classic West African street food, you guessed right –chocolate is the twist. Paired with chocolate sauce and you would swoon with puff-puff pleasure.
Now tell me, is there anything more decadent than chocolate? Is it so wrong to up the flavor in our beloved puff-puff?
Puff-puff purists, hold your horses, try making this before you stone me – you never know…I might just convert you.
If you have never tried puff-puff before, it is deep fried dough, just like bread dough – slightly crunchy on the outside and chewy on the inside with a touch of sweetness. Here is a puff puff recipe, one of my most popular African recipes – thanks to you!
What makes this puff-puff appealing is the addition of butter. I first tried it without butter and it was dense and good…. but not great. Butter makes it airy and really crunchy. It also adds flavor and a rich sweetness to it. I know my original recipe for puff is great however, this is my favorite to date!
Here is the deal, you MUST ditch the pepper sauce people, it doesn’t belong here! Make chocolate sauce to go with this! And some fruit on the side. Maybe strawberries?
Watch How to Make It
Chocolate Puff Puff
- ½ Tablespoon salt
- 1/2- 3/4 cup sugar
- 1 cup warm water
- 3 teaspoon active dry yeast
- 1 cup warm milk
- ¼ cup butter 57 grams
- 1 large egg
- 3 1/2 cups flour may need to add about 2 tablespoons if mixture too light
- 1/4 cup cocoa powder
- Oil for deep frying
- 1 cup chocolate semi sweet and milk chocolate
- ¼ cup cream
- 1 tablespoon butter
- Mix salt, sugar, water, and yeast. Set aside for 5 minutes
- Melt butter with milk in the microwave
- Add melted butter , egg and milk to the yeast mixture , followed by flour and cocoa powder and mix thoroughly with spoon or hands
- Let the mixture rise for approximately 1- 2 hours
- In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
- Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
- Using your hands grab a little bit of mixture at time and drop in the oil
- When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- Melt cream, butter and chocolate chips and mix.
- Serve chocolate sauce with these puff-puff.